Salmon Pizza

Pizza Crust:

2 cups white flour (can substitute whole wheat if you want)

1 package yeast (1 tablespoon)

¾ cup warm water

3 T olive oil

Pinch of Salt

Pinch of Sugar

First, dissolve the yeast in the water and sugar for 5 minutes. Mix with flour and 2 T of oil until it forms a ball (about 5 minutes) Rub other 1 T on outside of dough ball. Cover with a light cloth and let rise for 1 hour.

Kneed dough after one hour for 5 minutes. Then cover with light cloth again and let rise for additional 30-45 minutes.

Roll out onto cookie sheet or pizza pan.

Pesto:

Dried basil (about 3 tablespoons)

2 cloves fresh garlic - minced.

1/2 cup dried parmasan cheese

Mix in olive oil until it makes a paste

Add salt and pepper.

Add crushed pine nuts if you want to be fancy, but not necessary

Caramelized Onions

2 sliced onions

4 tablespoons olive oil

2 tablespoons brown sugar

Heat oil in the pan. Add onions and brown sugar. Cook until they are browned (about 15 minutes)

Salmon

1 4-5 oz salmon filet

Salt

Pepper

Cook for about 10 minutes. Undercook the salmon initially.

Put together Pizza:

Spread pesto over pizza dough. Spread evenly. Spread onions over the top. Spread evenly. Flake salmon over top of onions (evenly), and try to crumble goat cheese over the top of that. Use about 4-5 oz of goat cheese.

Bake in 375 degree oven for 10-15 minutes.

Let stand for 5 minutes before serving.

Quick Spaghetti

Ingredients:

1 onion

2-3 cloves garlic

2-3 tablespoons canola oil

1 pound ground beef

30 oz caned diced tomatoes (you can use 30 oz fresh tomato too)

6 oz can tomato paste

2 teaspoons oregano

1 tablespoon sugar

salt - approximately 3 teaspoons (maybe a little less)

18 oz packaged noodles

Directions:

In a large fry pan (I like to use the dutch oven) add the canola oil and allow to heat over medium heat. Dice the onion, add to the pan. Saute until soft, about 5 minutes. Dice the garlic, add to the pan. Let cook for 3-5 minutes. Add the meat, breaking it up in small pieces. Cook thoroughly.

Add the canned tomatoes and tomato paste. Stir well. Add the oregano, sugar and salt. Stir well, simmer on low heat for 15 minutes.

Cook the packaged noodles, when fully cooked, add them to the sauce, mix well. Cover and keep on low heat for 5 minutes.

Serve.

Baghali Polo (Fava Bean with Dill Rice - aka Green Rice)

Ingredients:

3 cups basmati long grain rice

2 cups fava beans (peeled and shelled) - you can substitute green beans or lima beans if desired.

3 cups fresh dill (finely chopped)

8 whole garlic cloves

Potato slices (option for ta-dig)

Vegetable oil

Salt

1 generous pinch of saffron

1 sugar cube

Directions:

Boil the rice in a pot of water. Add 3 tablespoons salt to the water. Boil until rice is tender, but not cooked.

Strain rice. Place 1/2 cup of the rice in a separate pot. Crush the sugar cube and saffron together until finely ground up. Add 4 tablespoons boiling hot water. Mix well, add to the 1/2 cup rice. Cook this rice on low heat for 20 minutes. This is resevered for decoration on top of the rice.

Add 3 tablespoons of oil to the bottom of the pot. It should be nicely coated. The bottom of the pot will make a ta-dig. This rice is most delicious with a potato ta-dig. If you like, slice a few potatoes into 1/2 inch thick slices and lay them evenly in the bottom of the pot.

Cover the potatoes with 1/3 of the rice. Add 1/3 of the dill and fava beans. Mix gently, do not stir. It does not have to be evenly spread. Add 4 of the garlic cloves, spread out.

Add another 1/3 of the rice, 1/3 of the dill and fava beans. Gently mix this portion. Add the remaining 4 cloves of garlic.

Add the remaining rice, dill and fava beans. Gently mix this top portion. Lightly salt the rice.

Add 1 cup water. Cover.

Cook on medium-high heat for 5 minutes. Reduce head to medium and let cook additional 40 minutes. Rice should be soft and fluffy.

Plate the rice on a platter. Add the saffron rice on top for added color and decoration.

Serve the potato ta-dig on separate plate. This should be nice and crunchy.

Serve with fish, chicken, lamb or beef.

Noosha Jaan!